Wednesday, March 2, 2011

It's not that I haven't been cooking lately...... more that I haven't been writing things down!

But last night's effort was too good not to.

I really enjoyed this combination of flavours, concocted after one of those 'what's in the fridge' adventures. Eggplants seem to be pretty cheap right now, which was why I had this one sitting there looking at me. Its earthy flavour goes really well with lamb; add in a bit of chilli, ginger and kaffir lime and you get something pretty snazzy.

Spray a non-stick pan with oil, heat to high and stir-fry the lamb for 2 minutes. Add curry paste and stir-fry 2 minutes more. Remove from heat and set aside.

Add half the vegetable oil to the pan. Add the eggplant and stir-fry for about 5 minutes, until golden and tender. Remove from the pan and set aside.

Add the remaining oil to the pan. Add the garlic and spring onion and stir-fry until golden. Add the ginger, chillies, tomato, lime leaves and shrimp paste and stir-fry for a few seconds, until tomatoes are soft. Add the eggplant back to the pan, along with the soy sauce, lime juice, brown sugar and water. Simmer for 2 minutes, then add the lamb back in just to heat through. Serve with rice, garnished with kaffir lime leaves.